Baked Bean Casserole Recipe

Name: Baked Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bacon; 1 onion, chopped; 1 c. chopped celery; 1 (6 oz.) can tomato paste; 1 c. water; 1/2 c. brown sugar; 2 Tbsp. prepared mustard; 2 Tbsp. cider vinegar; dash of garlic salt; 1 (1 lb. 12 oz.) can pork and beans; 1 (1 lb.) can kidney beans, drained; 2 (1 lb.) cans lima or butter beans, drained

Servings: persons

8 slices bacon
1 onion, chopped
1 c. chopped celery
1 (6 oz.) can tomato paste
1 c. water
1/2 c. brown sugar
2 Tbsp. prepared mustard
2 Tbsp. cider vinegar
dash of garlic salt
1 (1 lb. 12 oz.) can pork and beans
1 (1 lb.) can kidney beans, drained
2 (1 lb.) cans lima or butter beans, drained

1
Cook bacon until crisp; drain and set aside.
2
Saute onion and celery in bacon drippings until golden; drain off excess fat and discard.
3
Add tomato paste, water, brown sugar, mustard, vinegar and garlic salt.
4
In a 3-quart casserole, combine pork and beans, kidney beans and limas.
5
Add crumbled bacon, onion and celery sauce.
6
Stir to mix.
7
Bake, uncovered, in a 350u00b0 oven for 1 hour.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 slices bacon, 1 onion, chopped, 1 c. chopped celery, 1 (6 oz.) can tomato paste, and more.

Yes, Baked Bean Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Bean Casserole

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